Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Facade at Numero 28 Pizzeria, NYC, New York
I was recently invited at Numero 28 Pizzeria in the East Village. I already know this pizza place as I went to their original location on 28 Carmine St, location that gave its name to the place. Little did I know that they had that many locations, including Miami and London! We were there for lunch and the place was quiet until later, prompting me to think that we were really early...I liked the atmosphere that is rustic and warm, with the staff speaking Italian to add to the ambiance.
Dining room at Numero 28 Pizzeria, NYC, New York
In the back is their wood fire oven that would make an amazing pizza later on. While waiting for our food, I decided to try one of their sodas: a San Pellegrino Chinotto a quite bitter drink made with Sicilian Chinotto oranges.
San Pellegrino Chinotto oranges at Numero 28 Pizzeria, NYC, New York
We started off our meal with some classic Italian dishes: meatballs
Meatballs at Numero 28 Pizzeria, NYC, New York
as well as eggplant or Parmigiana di melanzane:
Parmigiana di Melanzane at Numero 28 Pizzeria, NYC, New York
Both were sublime: the meatballs were not dry and tasty, smothered in an incredible tomato sauce that I also ate with their homemade focaccia. The eggplant were also very good, sliced thin, so fully cooked and soft, melting in my mouth.
Focaccia at Numero 28 Pizzeria, NYC, New York
But then I got to see them make our pizza in their wood fire oven. What I like at Numero 28 Pizzeria is the fact that they offer different sizes, from the round personal one to the long medium or large, with half and half possible for the medium or three different choices for the large one.
Cooking the pizza in a wood fire oven at Numero 28 Pizzeria, NYC, New York
Pizza in the making at Numero 28 Pizzeria, NYC, New York
We decided to go with two of their best sellers on a medium pie (half-half). The first one was the DOC, made with a San Marzano tomato sauce, cherry tomatoes, fresh basil and mozzarella. The second one was the Numero 28, made with speck, mozzarella, mushrooms and truffle cream. The size of the pizza was spectacular and it was only the medium: I cannot imagine how the large one is. I looked beautiful and our noses were filled with the smell of truffle. Both were delicious, the Numero 28 having lots of speck on it with the truffle cream not being overpowering. The DOC, simpler was also fantastic, from the tomato sauce that was phenomenal to the large amount of cheese. I should add that the crust was thin in the center, puffed up on the outside and deliciously crispy.
Medium pizza at Numero 28 Pizzeria, NYC, New York
DOC pizza at Numero 28 Pizzeria, NYC, New York
Numero 28 pizza at Numero 28 Pizzeria, NYC, New York
DOC pizza at Numero 28 Pizzeria, NYC, New York
Numero 28 pizza at Numero 28 Pizzeria, NYC, New York
Last was dessert. We went with their homemade tiramisu that was sublime: creamy, light and not too sweet, with the lady fingers properly soaked in coffee.
Tiramisu at Numero 28 Pizzeria, NYC, New York
Tiramisu at Numero 28 Pizzeria, NYC, New York
Tiramisu at Numero 28 Pizzeria, NYC, New York
It was perfect with an espresso...
Espresso at Numero 28 Pizzeria, NYC, New York
This was great meal. Numero 28 Pizzeria offers great food and their pizzas are delicious. I would certainly go back and probably try, this time, their pasta that is homemade.
Enjoy (I did)!
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